Table 5. DPPH radical scavenging activity of the milk jam with various contents of black garlic extracts
Samples1) | DPPH radical scavenging activity (%) |
Control | 70.14±0.962)d3) |
BG7.5 | 79.07±3.17c |
BG15.0 | 83.19±1.30b |
BG22.5 | 85.50±1.35b |
BG30.0 | 90.83±1.18a |
Control, 0% black garlic extracts; BG7.5, 7.5% black garlic extracts; BG15.0, 15.0% black garlic extracts; BG22.5, 22.5% black garlic extracts; BG30.0, 30.0% black garlic extracts.
Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).